High-Performance Dough Mixing Solutions

Top Professional Mixers and Planetary Mixers

Our professional mixers and planetary mixers are ideal for the world of baking, pastry, and pizzerias:

• Spiral Mixers
• Diving Arm Mixers
• Professional Planetary Mixers

Read all the technical specifications and contact us to choose the mixer or planetary mixer that best meets the needs of your lab!

Best Professional Mixers and Planetary Mixers

There are several types of professional mixers and planetary mixers, each with unique technical features. When choosing the most suitable model for your bakery, pastry shop, or pizzeria, you need to consider the quantity of products you intend to produce, the hydration of the dough you want to achieve, and the daily usage hours.

Top Professional Mixers and Planetary Mixers Selected for You

• The 1-motor 2-speed spiral mixer and the 2-motor 2-speed spiral mixer: this type of professional mixer is particularly used in pizzerias as it is super versatile, reduces production times and is perfect for highly hydrated doughs.

• Spiral mixer with fixed reversible bowl: it has the same process as a spiral mixer, but thanks to its robust lifter and automatic tipper it allows you to tip the dough directly onto the work table.

• Kneader with diving arms: produces soft and silky dough, oxygenating and mixing it perfectly, very faithfully imitating a hand-made dough.

• Professional column mixer: the professional planetary mixer includes 3 tools: whisk, spatula or leaf, spiral or hook and is particularly popular in the preparation of custards or cakes.

Our professional mixers and planetary mixers are designed to transmit minimal heat to your dough, maximizing gluten development and homogeneity.

Discover all the models offered and choose the best Made in Italy mixer or planetary mixer for your lab!

PROFESSIONAL PLANETARY MIXER FAQ

Bakeit is here to answer the most frequently asked questions about our professional planetary mixers, to resolve any doubts and help you make the right choice.

• Where can I buy a professional mixer or planetary mixer?
  

Bakeit offers a wide range of professional mixers for the world of dough online. You can purchase products directly on our website or contact our professional consultant at +39 39160265. Alternatively, send us an email(info@bakeit.it) with your request for information, and one of our sales representatives will contact you as soon as possible with a customized quote for your needs.

• What is the best professional mixer?
  

Bakeit selects only the best planetary mixers that the Italian market has to offer. If you need to produce stiff doughs (below 55% hydration), we recommend choosing a fork mixer. For medium/soft doughs (above 55% hydration), we suggest a spiral mixer or a diving arm mixer. Simply know the type of dough you need to handle, and our competent staff will assist you in the purchase step by step.

• How much does a professional planetary mixer cost?
  

The price varies based on the type of mixer and planetary mixer chosen and the size of the bowl. Discover our range of Italian-made dough products and the range of competitive prices. Contact us for pricing information, and we will be happy to advise and guide you towards the best choice for you.

• What is the difference between a mixer and a planetary mixer?
  

A professional mixer is a piece of equipment useful for the production of stiff, medium, and hydrated doughs (water + flour, salt, yeast, etc.). Thanks to its robust structure, it can withstand the multiple stresses given by the doughs without overheating.

On the other hand, the planetary mixer is designed for whipping products like cream, eggs, sugar without leaving anything on the edges. It usually comes with two interchangeable tools (whisk and spatula) specifically for these types of processing. The planetary mixer also comes with a spiral tool but is only used for producing small soft doughs. The main field of use for this machine is certainly within pastry labs.

• How do I choose between a 1 or 2 motor mixer?
  

A single motor spiral mixer is recommended for small labs, pizzerias, restaurants, and hotels where space is limited, and the usage volume is not high. This type of mixer is ideal for those who need to make different types of dough throughout the day but not in large quantities or for continuous use for several hours. Its more compact structure and operation relying on a single motor make it an economical and practical choice for environments with moderate production. This configuration, while cost-effective, does not compromise the excellence of the finished product, ensuring superior performance.

On the other hand, the dual motor spiral mixer is designed for more intensive use. With two motors, one dedicated to the spiral and the other to the bowl movement, these machines offer greater power and efficiency, allowing for larger quantities of dough to be mixed. They are ideal for bakeries, pastry shops, and other establishments that need to produce large volumes of dough or require continuous use of the mixer for many hours a day. The presence of two motors improves not only the mixing capacity but also the versatility and performance of the machine, allowing it to better adapt to different types of dough and more demanding processes.

The most evident technical difference is that the two-motor machine in the first speed allows the bowl to reverse, facilitating the initial mixing phase and enabling quicker blending of the ingredients.

• Diving Arm Mixers vs. Spiral Mixers, what is the difference?
  

The diving arm mixer is particularly appreciated for its ability to mimic the manual movement of hands during kneading, offering a gentle treatment that is ideal for highly hydrated doughs requiring careful handling. The main feature of this machine is that it avoids overheating the dough, preserving its quality. This makes it particularly suitable for preparing products that need gentle handling and could be damaged by an increase in temperature during mixing.

In contrast, the spiral mixer, while potentially faster in execution, tends to generate a slight increase in dough temperature. However, if used correctly, the spiral mixer can also produce high-quality results, similar to those obtained with the diving arm mixer. The choice between the two types of mixers will therefore depend on specific production needs, the type of dough to be processed, and the priority given to gentle handling versus speed.

Contact us now at +39 39160265 to find out the model of professional mixer or planetary mixer to create the perfect dough!